Brown meat in 3 batches (don't overcrowd the Dutch oven) until it develops a brown crust, then remove to a platter. This should take about 6-8 minutes. Add another Tbs of oil, and brown the other 2 batches and transfer to the platter.

Add onions, garlic and balsamic vinegar to the same pan. Cook, stirring with a wooden spoon, scraping brown bits from the bottom, around 5 minutes.

Add tomato paste, cook 3 additional minutes.

Add beef with the juices into the Dutch oven.

Sprinkle with flour, stir with wooden spoon until flour is dissolved, about 2 minutes.